How to make curd cheese at home

Cheese on a curd basis is considered the favorite delicacy of most people. Virtually everyone has such names as Philadelphia, Mozzarella, Mascarpone, Dorblu, Ricotta and others. Spicy and very soft fermented milk product is served to the everyday and holiday table. Girls use the dish with the goal - to keep the shape, because low-calorie curd cheese. To make cheese, you need to follow the step by step instructions.

Curd cheese: classics of the genre

• salt - 20 gr.
• chicken egg - 2 pcs.
• high fat cottage cheese - 0.9—1 kg.
• butter - 90 gr.
• soda - 15 gr.

1. Prepare a thick-walled pot, move the cottage cheese into it, sprinkle with soda on top.Stir the mass with your hands to eliminate large lumps. Let the mixture stand for 3 hours, cover the dishes with a lid.
2. Appreciate the hue of the curd, it should turn light yellow. If the mass has acquired the desired color, proceed to further manipulations.
3. Cool the eggs, add them to the main composition. Melt the butter on the stove, send to the pan. Pour salt, knead the mass with a wooden spatula until smooth.
4. Turn on the burner to the minimum power, put the pan with cottage cheese on the fire. Tom the composition of the third hour, do not move away from the stove. Constantly stir the cottage cheese, the grains should dissolve.
5. When the mass becomes homogeneous and fluid, turn off the heat. Put the cheese composition in a bowl, apply with a spatula or fork. Allow the mixture to cool, then send in the cold.
6. After about 5 hours you can start the tasting. Cottage cheese cheese is stored in the refrigerator for no longer than 20 days. Ensure air access is mandatory.

Curd cheese with milk

• egg - 1 pc.
• fat milk (from 3.2%) - 950 ml.
• cottage cheese homemade high fat - 950-1000 gr.
• Butter - 100 gr.
• soda - 18 gr.
• salt rock - 20 gr.

1. Prepare a cauldron or a pot with a thick bottom. Pour the milk into the dishes, bring the product to the first bubbles.
2. While the drink is boiling, pass the curd through a fine sieve. If you do not have it, use a blender, meat grinder or fork. The main thing is that the lumps are fully warmed up.
3. Add the cottage cheese to the hot milk, reduce the power of the burner to the minimum. Boil down the mass for a quarter of an hour, do not move away from the plate, stir the product.
4. To understand that the composition is ready for further processing, will help the consistency. Cottage cheese with milk will turn into grains, whey will stand out. Prepare a gauze fabric, fold it in 4-5 layers.
5. Put in her product, the serum will merge, it is not required. In the gauze will be cottage cheese. Form a bag of cloth, squeeze out the cheese from the remaining liquid.
6. Mix the product with salt, soda and egg, bring the mass to homogeneity. Now cook the pan, heat it and melt the butter, pour the cottage cheese into the dishes.
7. Stir the product constantly, it must become viscous and homogeneous. All manipulations are carried out at low power. After about 10-15 minutes, move the cheese into a container, cool.
8. Send the prepared mass to the refrigerator for 5 hours, then you can consume it. Cheese is stored for 6-7 days, then it is worth making a new batch.

Dor Blue curd cheese

• Pepsin - 8 tablets
• Fat milk (preferably homemade) - 5.5-5.6 l.
• salt (for rubbing) - in fact
• sour cream with fat from 25% - 475 gr.
• Dor-blue cheese with mold - 50 gr.

1. Heat the milk and sour cream separately from each other, the products should reach a temperature of 30 degrees. Rub pepsin into powder, dilute with a small amount of water according to the instructions.
2. Take a small piece of the original Dor Blue cheese, remove the mold from it. You can buy the product once, then use a fungal culture with each preparation of cheese.
3. It is important to remember forever that the dishes and hands used must be thoroughly disinfected. Wash and dry the container beforehand, treat the brushes with an antiseptic.
4. Introduce cheese mold into 550 ml. warm milk, mix. Soak for half an hour at room temperature. Mix the remnants of warm milk with sour cream, cover with gauze, soak at a temperature of 25 degrees until full ripening.
5. Place a colander on a bowl into which the serum will drain. Collect the clots from fermented milk with a skimmer and place in a sieve. Cheese ripens 2 weeks, throughout the cooking stick sterility.
6. Do not close the pan with a lid, leave access to the air. Prepare in advance the form of a five-liter bottle, cutting off the bottom of it. It will be required for the constant turning of the finished product.
7. Spread a clot of cheese from a colander in the form and vice versa, to drain the liquid. When you get a dense piece of product, rub the surface with salt.
8. Remove the cheese, place it on a flat dish, soak for 10-12 hours. The cheese should dry out. If liquid will leak out of the product, drain it, rub the head again with salt.
9. When the specified period expires, prepare a syringe with a volume of about 20 mg. Type in the milk with the mold of the original cheese. Insert the device into the head, enter the mold around the entire circumference evenly.
10. Next, turn the product daily from one dish to another. Maintain cheese at room temperature, but in the dark. On the readiness of the composition you will tell the characteristic smell and mold on the surface.
11. When the Dorblu is ready, wrap it with parchment, send it in the cold for 1 week. After this time, you can start a tasting.

Cream Cheese

• butter - 90 gr.
• cottage cheese - 380 gr.
• salt - 8 gr.
• chicken egg - 1 pc.
• soda - 7 gr.

1. Put the butter on the dish, melt in the microwave. Put the cottage cheese in a saucepan, sprinkle with soda, mash your hands, the composition should be no lumps.
2. Beat the mass with a blender and the egg with a mixer. Mix the ingredients together, pour in the ghee. Wipe the composition with a sieve or blender until smooth.
3. When the curd is soft, pour it into the pan. Put on a water bath, set the minimum fire. Stir the product until it melts (about 12-15 minutes).
4. After this period, salt the mass, turn off the fire. Add seasonings if desired, or add fresh greens. Cheese will turn out viscous, but liquid. Cool it and pour into the form. Keep 1 week in the cold.

Italian cheese cheese "Ricotta"

• lemon juice - 90 ml.
• fat milk - 1.8 l.
• salt - 8 gr.
• granulated sugar (beet) - 20 gr.

1. Prepare a thick-walled cookware, pour the milk into it. Heat to a temperature of 40-45 degrees, add salt and sugar.Stir until the grains dissolve.
2. Do not bring the milk to the first bubbles, always stick to a small fire. When the sugar and salt melt, pour the filtered lemon juice.
3. Citrus will launch fermentation, the milk will begin to turn into cottage cheese. Wait for the mass to cool. At this time, cover the sieve or colander with gauze, place the device above the container.
4. When the cottage cheese has cooled, transfer it to the mesh dishes. Wait 15 minutes, then make a cloth bag and hang it. Keep the ricotta for runoff for about 10 minutes, not longer.
5. After all the manipulations prepare the appropriate form, move the cheese into it. Put in the fridge for 3 hours, then taste the taste. The shelf life of the product is 10 days.

Mozzarella Cheesecake

• lipase (rennet) - 2 mg.
• high-fat milk (home-made better) —4.7–4.8 l.
• lemon juice - 85 ml.

1. Pour the milk into heat-resistant containers, heat to 30 degrees. Enter lipase into the warm mass, mix. Organize a water bath, send a mixture to it.
2. Steam milk, try to maintain a temperature range of 30-35 degrees. To do this, regularly use a baking thermometer.
3. Knead the mass for 2-3 minutes, then leave the milk to languish without interference. Should get a dense clot of cottage cheese. Carefully remove the mass, chop into 2 * 2 cm cubes, return the cottage cheese to the pan.
4. After 10 minutes, increase the power so that the temperature rises to 40 degrees. Knead the curd gently to avoid damaging the workpiece. They must become resilient, arrogant.
5. After 30 minutes of soaking up the mass, drain the liquid and send the cubes into a sieve or a colander. Pre-need to line the gauze mesh. Wait 10 minutes, return the cheese clot to the pan.
6. Boil filtered water, cool to 70 degrees. Thin a thin stream of warm liquid to the cottage cheese, collect clot from the walls of the dishes to the middle with a wooden paddle.
7. The cheese will become tough, remove the mozzarella with a slotted spoon. Form a few balls. To do this, first make shaybochki, then wrap the edges of the cakes inside.
8. Move the cheese into drinking cold water, let it cool. After half an hour, prepare a salt solution (for 1 liter of water there is 90 g. Of bulk composition). Pour the liquid into the container, then send the cheese here. Start to use.

Cottage cheese cheese "Philadelphia"

• fermentation enzyme - 2 tablets
• citric acid - 4 gr.
• yogurt without additives fat - 475 ml.
• salt - in fact
• Fatty cream (from 25%) - 1.4 l.

1. Grind rennet to get powder. Mix with citric acid, pour 245 ml. warm filtered water. Heat the cream and yogurt to a temperature of 25 degrees, connect them together, pour in water with the enzyme and salt.
2. Thoroughly mix the composition with a wooden spatula, leave in a warm place near the radiators. You can ferment the product in the sun, but you must wrap the jar with a towel.
3. The duration of the folding of milk in the curd depends on the temperature. Do not heat the mass on the stove, otherwise all efforts will be in vain. Only natural fermentation will make Philadelphia tender.
4. Place the colander lined with gauze in a deep bowl so that the serum does not drain on the kitchen table. When the milk forms a tight clot, pour the whole mass into a mesh dish.
5. Cover the cheese with a paper towel, otherwise the product will be defaced. When 50% of the serum is drained, set the oppression on the curd mass.Soak for 4 hours, move to a container, enjoy the taste.

Cheese "Suluguni" from cottage cheese

• wine vinegar - 30 ml.
• fat milk - 10 l. + 200 ml.
• Pepsin - 1 gr.

1. Heat 200 ml. milk to a temperature of 25 degrees, pour in vinegar, add pepsin. Skip the rest of the milk through 3 layers of gauze, heat to 30 degrees.
2. Mix with pepsin-based whey, leave to warm for 25-30 minutes. After this period, put the dishes on the fire, cook on low power for 7 minutes. The whey will coagulate, separate the curd from the container walls.
3. Remove the clots, pour them with salted whey. Send in a dark place for 3 hours. To assess the readiness of the product, cut a slice from the cheese, place in boiling water for a couple of minutes. If a piece stretched, but did not break, the product is ready.
4. Take out the cheese, chop it into thin strips (about 1.5 cm wide). Pour filtered water into a saucepan, bring to a boil. Send the strips into the liquid, they should stick together among themselves.
5. When the slices melt and create a uniform clot, form a round head. Cool the cheese at room temperature, serve to the table.Shelf life is 10 days subject to storage in the refrigerator.

Prepare cheese from cottage cheese with milk, butter or sour cream. Take a closer look at classic technology. Create a culinary masterpiece like "Philadelphia", "Mozzarella", "Dor Blue", "Ricotta" or suluguni. Make cream cheese on a curd basis.

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